Gluten Free Minestrone Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Best homemade gluten free minestrone soup
Ingredients
  • 5 slices bacon, sliced into bite pieces
  • 1 small onion, diced
  • 1 cup diced carrots
  • 1 cup chopped leeks, white part only
  • 1 cup chopped celery
  • 1 (32 oz.) Swanson beef broth - GF
  • 4 cups water
  • kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 chunks of Parmesan cheese rind
  • 3 medium red potatoes, diced
  • 1 cup gluten free macaroni or fusilli
  • 3 medium tomatoes, diced
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • ⅔ cup frozen peas, thawed
  • 1 cup grated Parmesan cheese for sprinkling
Instructions
  1. Add the bacon to a large Dutch oven over medium-high heat and cook until browned but not crispy. Remove excess fat if desired.
  2. Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
  3. Add the beef stock, water, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 10 minutes covered.
  4. Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 15 or until potatoes and macaroni are tender.
  5. Add the kidney beans and peas, and simmer until warmed. Adjust seasoning if necessary.
  6. Just before serving, sprinkle grated parmesan cheese. Yum!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-minestrone-soup/